Wrapped Brie Cheese




This is an easy appetizer that can be served with crackers and topped with
chutney or orange marmalade, or just plain. I serve it on a platter
surrounded by crackers and a knife.



Set your oven to 350 degrees.



1 can crescent rolls

1 8 ounce round of Brie cheese (found in section with specialty cheeses)

1 beaten egg (to brush onto the dough after assembly)



Unroll crescent dough, and separate into two 4” squares.

Pinch the crescent dough to make the two four inch squares.

Put one 4”dough onto an ungreased cookie sheet.

Place the round cheese on the dough.



Cut out 4 canapés from each corner of the other top crust, and place the
other top crust on top of the cheese round. Press both four-inch dough’s
together.

Top the top crust with the little dough cutouts for decoration.

Brush with the beaten egg.



Bake for 20 – 24 minutes.

Cool 15 minutes before serving

--

"pfoley" > wrote in message
nk.net...
>
>
> Wrapped Brie Cheese
>
>
>
>
> This is an easy appetizer that can be served with crackers and topped with
> chutney or orange marmalade, or just plain. I serve it on a platter
> surrounded by crackers and a knife.

<snip>

A nice variation of this is to cut off the top rind of the cheese, put a
mixture of sauteed onions and mushrooms on the bottom square of the dough,
and place the cheese round, cut side down, on top of the onion-mushroom
mixture. Fold up and bake as usual.

Gouda cheese wrapped in the dough and baked is also yummy.

Mary

pfoley wrote:
> Wrapped Brie Cheese
>
>
>
>
> This is an easy appetizer that can be served with crackers and topped with
> chutney or orange marmalade, or just plain. I serve it on a platter
> surrounded by crackers and a knife.
>
>
>
> Set your oven to 350 degrees.
>
>
>
> 1 can crescent rolls
>
> 1 8 ounce round of Brie cheese (found in section with specialty cheeses)
>
> 1 beaten egg (to brush onto the dough after assembly)
>
>
>
> Unroll crescent dough, and separate into two 4" squares.
>
> Pinch the crescent dough to make the two four inch squares.
>
> Put one 4"dough onto an ungreased cookie sheet.
>
> Place the round cheese on the dough.
>
>
>
> Cut out 4 canapés from each corner of the other top crust, and place the
> other top crust on top of the cheese round. Press both four-inch dough's
> together.
>
> Top the top crust with the little dough cutouts for decoration.
>
> Brush with the beaten egg.
>
>
>
> Bake for 20 - 24 minutes.
>
> Cool 15 minutes before serving
>
> --

I love baked brie! I use puff pastry instead of crescent rools, though.
It comes frozen and it's just as easy to work with....

"Jude" > wrote in message
oups.com...
pfoley wrote:
> Wrapped Brie Cheese
>
>
>
>
> This is an easy appetizer that can be served with crackers and topped with
> chutney or orange marmalade, or just plain. I serve it on a platter
> surrounded by crackers and a knife.
>
>
>
> Set your oven to 350 degrees.
>
>
>
> 1 can crescent rolls
>
> 1 8 ounce round of Brie cheese (found in section with specialty cheeses)
>
> 1 beaten egg (to brush onto the dough after assembly)
>
>
>
> Unroll crescent dough, and separate into two 4" squares.
>
> Pinch the crescent dough to make the two four inch squares.
>
> Put one 4"dough onto an ungreased cookie sheet.
>
> Place the round cheese on the dough.
>
>
>
> Cut out 4 canapés from each corner of the other top crust, and place the
> other top crust on top of the cheese round. Press both four-inch dough's
> together.
>
> Top the top crust with the little dough cutouts for decoration.
>
> Brush with the beaten egg.
>
>
>
> Bake for 20 - 24 minutes.
>
> Cool 15 minutes before serving
>
> --

I love baked brie! I use puff pastry instead of crescent rools, though.
It comes frozen and it's just as easy to work with....
===
But I would think it would not be soft enough after baking and would puff
up, leaving spaces around the cheese. Does that ha ppen?

pfoley wrote on 14 Sep 2006 in rec.food.cooking

>
> "Jude" > wrote in message
> oups.com...
> pfoley wrote:
> > Wrapped Brie Cheese
> >
> >
> >
> >
> > This is an easy appetizer that can be served with crackers and
> > topped with chutney or orange marmalade, or just plain. I serve it
> > on a platter surrounded by crackers and a knife.
> >
> >
> >
> > Set your oven to 350 degrees.
> >
> >
> >
> > 1 can crescent rolls
> >
> > 1 8 ounce round of Brie cheese (found in section with specialty
> > cheeses)
> >
> > 1 beaten egg (to brush onto the dough after assembly)
> >
> >
> >
> > Unroll crescent dough, and separate into two 4" squares.
> >
> > Pinch the crescent dough to make the two four inch squares.
> >
> > Put one 4"dough onto an ungreased cookie sheet.
> >
> > Place the round cheese on the dough.
> >
> >
> >
> > Cut out 4 canapés from each corner of the other top crust, and place
> > the other top crust on top of the cheese round. Press both
> > four-inch dough's together.
> >
> > Top the top crust with the little dough cutouts for decoration.
> >
> > Brush with the beaten egg.
> >
> >
> >
> > Bake for 20 - 24 minutes.
> >
> > Cool 15 minutes before serving
> >
> > --
>
> I love baked brie! I use puff pastry instead of crescent rools,
> though. It comes frozen and it's just as easy to work with....
> ===
> But I would think it would not be soft enough after baking and would
> puff up, leaving spaces around the cheese. Does that ha ppen?
>
>
>

@@@@@ Now You're Cooking! Export Format

A Bundle Of Brie

none

1 Tube pizza crust
1 Round 8 oz. Brie
3 tablespoons Cranberry sauce or salsa

Unroll crust; cut in half to make two 9x5 1/4 inch rectangles. Reserve 1
rectangle for another use.

Roll out remaining dough into 10 inch square. Place Brie in center and
top
with cranberry sauce. Bring 2 sides of dough upward around Brie to
enclose; bring up opposite sides to meet. Fold down corners
attractively.
Place on greased baking sheet; bake in 400F oven for about 20 minutes or
until crust is golden. Let cool on pan on rack for 15 minutes before
serving. Makes 8 servings.

Canadian Living Magazine Dec. 98






- - - - - - - - - - - - - - - - - - -


** Exported from Now You're Cooking! v5.74 **



--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Mr Libido Incognito" > wrote in message
...
> pfoley wrote on 14 Sep 2006 in rec.food.cooking
>
> >
> > "Jude" > wrote in message
> > oups.com...
> > pfoley wrote:
> > > Wrapped Brie Cheese
> > >
> > >
> > >
> > >
> > > This is an easy appetizer that can be served with crackers and
> > > topped with chutney or orange marmalade, or just plain. I serve it
> > > on a platter surrounded by crackers and a knife.
> > >
> > >
> > >
> > > Set your oven to 350 degrees.
> > >
> > >
> > >
> > > 1 can crescent rolls
> > >
> > > 1 8 ounce round of Brie cheese (found in section with specialty
> > > cheeses)
> > >
> > > 1 beaten egg (to brush onto the dough after assembly)
> > >
> > >
> > >
> > > Unroll crescent dough, and separate into two 4" squares.
> > >
> > > Pinch the crescent dough to make the two four inch squares.
> > >
> > > Put one 4"dough onto an ungreased cookie sheet.
> > >
> > > Place the round cheese on the dough.
> > >
> > >
> > >
> > > Cut out 4 canapés from each corner of the other top crust, and place
> > > the other top crust on top of the cheese round. Press both
> > > four-inch dough's together.
> > >
> > > Top the top crust with the little dough cutouts for decoration.
> > >
> > > Brush with the beaten egg.
> > >
> > >
> > >
> > > Bake for 20 - 24 minutes.
> > >
> > > Cool 15 minutes before serving
> > >
> > > --
> >
> > I love baked brie! I use puff pastry instead of crescent rools,
> > though. It comes frozen and it's just as easy to work with....
> > ===
> > But I would think it would not be soft enough after baking and would
> > puff up, leaving spaces around the cheese. Does that ha ppen?
> >
> >
> >
>
> @@@@@ Now You're Cooking! Export Format
>
> A Bundle Of Brie
>
> none
>
> 1 Tube pizza crust
> 1 Round 8 oz. Brie
> 3 tablespoons Cranberry sauce or salsa
>
> Unroll crust; cut in half to make two 9x5 1/4 inch rectangles. Reserve 1
> rectangle for another use.
>
> Roll out remaining dough into 10 inch square. Place Brie in center and
> top
> with cranberry sauce. Bring 2 sides of dough upward around Brie to
> enclose; bring up opposite sides to meet. Fold down corners
> attractively.
> Place on greased baking sheet; bake in 400F oven for about 20 minutes or
> until crust is golden. Let cool on pan on rack for 15 minutes before
> serving. Makes 8 servings.
>
> Canadian Living Magazine Dec. 98
>
>
>
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
>
> ** Exported from Now You're Cooking! v5.74 **
>
>
>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan

++++++++
I have never tried it with pizza dough or puff pastry, so I really can't
give an honest opinion on those doughs, but the main reason I like the
crescent roll dough is its tenderness and flakiness mixed with the melted
brie cheese. I would imagine the pizza dough would be more breadier and
heavier.

pfoley wrote:
> "Jude" > wrote in message
> oups.com...
> pfoley wrote:
>
>>Wrapped Brie Cheese
>>
>>
>>
>>
>>This is an easy appetizer that can be served with crackers and topped with
>>chutney or orange marmalade, or just plain. I serve it on a platter
>>surrounded by crackers and a knife.
>>
>>
>>
>>Set your oven to 350 degrees.
>>
>>
>>
>>1 can crescent rolls
>>
>>1 8 ounce round of Brie cheese (found in section with specialty cheeses)
>>
>>1 beaten egg (to brush onto the dough after assembly)
>>
>>
>>
>>Unroll crescent dough, and separate into two 4" squares.
>>
>>Pinch the crescent dough to make the two four inch squares.
>>
>>Put one 4"dough onto an ungreased cookie sheet.
>>
>>Place the round cheese on the dough.
>>
>>
>>
>>Cut out 4 canapés from each corner of the other top crust, and place the
>>other top crust on top of the cheese round. Press both four-inch dough's
>>together.
>>
>>Top the top crust with the little dough cutouts for decoration.
>>
>>Brush with the beaten egg.
>>
>>
>>
>>Bake for 20 - 24 minutes.
>>
>>Cool 15 minutes before serving
>>
>>--
>
>
> I love baked brie! I use puff pastry instead of crescent rools, though.
> It comes frozen and it's just as easy to work with....
> ===
> But I would think it would not be soft enough after baking and would puff
> up, leaving spaces around the cheese. Does that ha ppen?
>
>

Frozen phylo dough is handy for such as above also.

Camembert frit
--------------

cut off the rind of a camembert then cut the cheese into long diamond
shapes.

Sprinkle with cayenne, pass twice through egg and bread crumbs then deep
fry in hot fat at the last moment.
---

Pouding de Fromage au Pain
--------------------------

Spread some slices of stale bead with butter, sprinkle with cheese and
arrange them in a pie dish. When three quarters full, cover with a
custard mixture made by whisking 1/4 pint white bouillon into 4 egg
yolks, this will be suitable for a dish of 2 & 1/4 cups capacity.

Sprinkle well with grated cheese cook in the oven au bain marie and
glaze at the last moment.
---

Croquettes de Camembert
-----------------------

Place 2 ounces each of flour and rice flour [4 ounces plain white flour
is acceptable] into a bowl and mix in 7 ounces milk. Add 1 lb. 2
ounces diced camembert cheese with out any rind, 5 ounces butter, and
season with salt, cayenne and grated nutmeg.

Cook this mixture until thick, stirring constantly, then spread on a
buttered tray and allow to cool. Cut into small rounds, egg and bread
crumb twice and deep fry at the last moment.
---

Have i mentioned my recent used book store "score!" a $5.00 (US) 1970
Larousse Gastronomique?
---
JL

On Thu, 14 Sep 2006 12:43:22 GMT, "pfoley" >
wrote:


>But I would think it would not be soft enough after baking and would puff
>up, leaving spaces around the cheese. Does that ha ppen?
>

No. Puff pastry works very well. I put the bree on the appropriate
size pastry and top it with cranberry relish and walnuts or pecans.
Wrap it up and seal it with wet fingers. Pears go well with bree
also. It's a very simple method. I'm sure you could adapt it to
individual portions also.

Lou